Easy Oven Baked Chicken and Rice Casserole | Creamy Chicken And Rice | Easy One Pan Meal #cooking

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing taste.

Preheat the oven to 350°F.

Spray a casserole dish with cooking spray.

In the casserole dish, add the cream of chicken soup and mix until smooth.

Add the chicken broth and milk to the mixture and stir.

Add the long grain white rice and season with 1/4 teaspoon poultry seasoning, black pepper, and no salt all-purpose seasoning, then mix well.

Add garlic, celery, and onion to the rice mixture and give it a slight mix.

Pat the chicken thighs dry and season both sides with no salt garlic and herb seasoning, all-purpose seasoning, and paprika.

Place the seasoned chicken thighs on top of the rice and vegetable mixture in the casserole dish.

Cover the casserole dish with a lid or foil and place it in the oven for 1 hour.

After 1 hour, uncover the dish and let it cook for an additional 15 minutes until the liquid has been absorbed.

If the rice isn't done and all the liquid has absorbed, add some hot chicken broth and fluff the rice, then continue to cook until the rice is done.

If there is still liquid after 15 minutes, place it back in the oven and check every 5 minutes until the rice is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens